Recipe courtesy of The Wandering Oyster
Cucumber and Ginger Mignonette
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- Level: Easy
- Total: 14 min
- Active: 15 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 102
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
- Level: Easy
- Total: 14 min
- Active: 15 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 102
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 13 mg
Ingredients
Directions
- Finely mince the pickled ginger and add it to the vinegar along with any juice.
- Peel the cucumbers and slice them lengthwise into quarters. Remove the seeds.
- Using a cheese grater over a plate, grate the cucumber quarters into fine mince, being sure to save the juice. Add the grated cucumber and juice to the vinegar mixture.
- Chill and serve ice cold with your favorite oysters.
